古树红茶属于发酵茶，制作系采用优良的武夷山
大叶种野生乔木古茶树鲜叶，先经萎凋、揉捻、发酵、干燥等工序制成。将从古茶树上采下的新鲜细嫩的茶叶摆放在通风透气的竹帘上散发水分的过程称为萎凋，
当水分散失到一定程度，茶叶变成萎松时再放入有棱骨的揉捻机内揉捻，使茶汁揉出，茶叶成条。揉好的茶叶放在木制的盘内，在适宜的温、湿度条件下，茶叶逐渐变红，并散发出一股独特香味，
这时再把茶叶放到烘干机里烘干至可以捏成粉末时，古树红茶就制成了
全天都可以饮用，清饮或者调饮均可。清饮时，静品默赏，细品慢饮，能领略野生古树红茶的独特风味和山野气韵，让人进入一种忘我的精神境界，欢愉、轻快、激动、舒畅之情油然.
Ancient tree black tea belongs to fermented tea, and the production department uses excellent Wuyi Mountain.
 
The fresh leaves of the wild tree arbor of the large leaf species are firstly produced by the processes of withering, sputum, fermentation and drying. The process of placing fresh and tender tea leaves collected from ancient tea trees on a ventilated and ventilated bamboo curtain to release moisture is called withering.
When the water is dispersed to a certain extent, the tea leaves become wilted and then placed in a ribbed machine to make the tea juice pour out and the tea leaves into strips. The simmered tea leaves are placed in a wooden dish. Under suitable conditions of temperature and humidity, the tea leaves gradually turn red and emit a unique fragrance.
At this time, the tea leaves are put into a dryer and dried until they can be kneaded into powder.
Drink all day, drink or drink. When you drink, you can enjoy the quiet taste, the slow drink, the unique flavor of the wild ancient tree black tea and the charm of the mountain, let people enter a spiritual realm of selflessness, joy, lightness, excitement and comfort.